Moist and fluffy, this healthy honey cinnamon zucchini bread is a summer favorite. Made with white whole wheat flour, applesauce and walnuts, it’s great for breakfast, snacks or dessert. Dairy free and soy free.

I still remember the first time I tasted zucchini bread — at a summer training camp as a teenager. A fellow skater’s mom brought loaves for everyone, and I was hooked. The idea of vegetables in a sweet, tender loaf felt like a revelation.

For a while I didn’t make it again, but in recent years zucchini bread has become a regular in my kitchen. After many tests and tweaks I landed on this honey cinnamon version: tender, slightly sweet and full of texture from grated zucchini and chopped walnuts.

This loaf uses white whole wheat flour, applesauce and honey for a lighter, less sugary result. It’s versatile — perfect for breakfast, a midday snack or a simple dessert.

Tips & Tricks For This Healthy Zucchini Bread Recipe

1. Use white whole wheat flour to keep the loaf light. Regular whole wheat flour will make it noticeably denser.
2. Thoroughly squeeze grated zucchini dry before adding it to the batter. I prefer wringing it in a clean dish towel. Removing excess moisture prevents a soggy crumb.
3. About one medium-large zucchini, grated on a box grater, yields the amount needed for the recipe.
4. If you choose melted coconut oil, follow the notes in the recipe: measure the oil after melting and make sure other wet ingredients are at room temperature to avoid the oil re-solidifying.
5. Because of the zucchini’s moisture, the loaf keeps best loosely wrapped at room temperature for one to two days. Refrigerate to extend its shelf life.

Additional Zucchini Ideas

• Orange poppy seed zucchini bread
• Zucchini bread steel cut oatmeal
• Zucchini bread smoothie
• Dairy-free zucchini bread

Did you make this recipe? Rate and review it below — I’d love your feedback.

Healthy Honey Cinnamon Zucchini Bread

Yield:
1 (8×8 inch) cake

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Moist and fluffy, this healthy honey cinnamon zucchini bread is a summer staple. Made with white whole wheat flour, applesauce and walnuts, it’s perfect for breakfast, snacking or dessert and is dairy and soy free.

Ingredients

• 1 ½ cups grated zucchini
• 1 ¼ cups white whole wheat flour
• ¾ cup all-purpose flour
• 1 ¾ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¾ teaspoon baking soda
• ½ teaspoon fine sea salt
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• ½ cup unsweetened applesauce
• ¼ cup melted coconut oil or grapeseed oil*
• ⅔ cup honey
• ½ cup chopped raw walnuts, for sprinkling

Instructions

1. Preheat oven to 350ºF. Line an 8×8 inch baking dish with parchment, leaving an overhang on two sides. Lightly spray with olive oil or nonstick spray.
2. Place the shredded zucchini in a clean dish towel and squeeze to remove excess moisture. Set aside.
3. In a large bowl, whisk together the white whole wheat flour, all-purpose flour, cinnamon, nutmeg, baking soda and salt.
4. In a medium bowl, whisk the eggs, vanilla, applesauce, oil and honey until well combined.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Gently fold in the zucchini. Transfer the thicker batter to the prepared pan, spread evenly and sprinkle chopped walnuts on top.
7. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean and the loaf is golden.
8. Cool on a wire rack. When fully cooled, lift the loaf out using the parchment paper overhang and cut into squares.

Notes

*If using coconut oil, melt it and measure after melting. Make sure the applesauce, eggs and zucchini are at room temperature before mixing so the oil does not solidify in the batter.

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 165Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 136mgCarbohydrates: 25gFiber: 2gSugar: 13gProtein: 3g

Nutrition data is an estimate and provided for informational purposes only.